Friday, July 1, 2011
I know I already posted a hot dog recipe today, but HOW could you think we forgot about Cocktail Friday?! Without further ado, I give you the hubs:
Happy Friday! It’s about time it got here! So July is here and I can’t believe we’re half way through the year. July is a special month. Of course, we celebrate our Independence on the 4th but we also celebrate the birthday of my beautiful bride on the 6th. While Independence Day gets a Federal Holiday, Tina gets to be a Birthday Princess for the entire month. Her request this year was to have a margarita every Friday for the month of July. Request granted!
Tina loves raspberries and is always putting a pint of them in the cart at the grocery store. I love raspberries because they are sweet and tart and work so well in a cocktail. It’s like they were designed specifically for a margarita. They enhance the fresh and tangy flavor that makes my love smile and they sure make a drink pretty.
Margarita Month Installment 1: the Raspberry Margarita is sure to impress!
Where ever you end up this long Holiday weekend (the beach, the lake, the pool, the park), make sure to pack these ingredients (or pre-mix one big batch like we do) and keep the celebration going all day!
Happy Independence Day and CHEERS!
Yield: 1 margarita
Prep Time: 5-10 minutes
Total Time: 10-15 minutes
This recipe is for an individual margarita... double to make two at a time!
For the Raspberry Puree(yields 2 ounces of strained puree):
½ cup raspberries
splash of simple syrup
For the Raspberry Margarita:
2 ½ oz tequila (silver or gold)
2 oz raspberry puree
1 ½ oz triple sec
1 ½ oz lime juice
1 ½ simple syrup
1 oz orange juice (we used blood orange)
In a small processor, puree raspberries and a splash of simple syrup. Strain through a fine sieve to separate puree from seeds and skins (thought: you do not want to divide, puree and strain raspberries all night for every drink so puree all your fruit (fresh is best, but you can use thawed raspberries found in the freezer section just the same) in one shot). Keep puree in an air tight container and store in the refrigerator.
Combine all ingredients and mix well in a cocktail shaker. Pour drink over glass filled with crushed ice. Garnish with raspberries.